Garlic Roasted New Potatoes

Please visit this week's edition of Weekend Cooking to read lots of food related postings.

How I love the idea of eating locally. The problem comes when you live in a climate such as mine where winters are long and the growing season is short. That's why it is so very exciting in the summer to have meals using food from local places or even better, fresh from the garden. In the following dish, every item except for the olive oil came from our own garden.

This recipe comes from a book I've written about before (here and here), Mrs. Chard's Almanac Cookbook - Hollyhocks & Radishes. It is a bit like Oven Fries a la Nicole, with a lot less olive oil.

Garlic Roasted New Potatoes

2 pounds small new potatoes, unpeeled
2 tablespoons olive oil
1/2 teaspoon salt
generous grinding of black pepper
3-4 garlic cloves, thinly sliced


3 tablespoons chopped parsley

Preheat oven to 350º F.
Depending on size of potatoes, halve or quarter to bite-size.


In a shallow roasting pan, toss potatoes with oil, salt, pepper, and garlic.
Roast one hour, or until tender and golden, tossing 2 or 3 times.
Toss with parsley to serve.

My notes:
Potatoes and garlic amounts are up to the cook. I used a greased 7x11 pan.

Isn't this absolutely beautiful?! And it tastes as wonderful as it looks.


I also sautéed some of our scallions and summer squash to go along with it.


A perfect meal I'll make again and again this summer.